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Dessert


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## Ingredients

### For the topping:

- 2-3 tablespoons sugar
- 1 can (560g) pineapple chunks, drained

### For the cake:

- 112.5 grams salted butter
- 1/2 cup (100g) white sugar
- 1/2 cup (100g) brown sugar
- 2 large eggs
- 1 1/2 cups (187.5g) all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup (180ml) heavy cream
- 1 tablespoon white vinegar

## Ingredient Substitutes

If you can't find pineapple chunks, you can use canned pineapple rings or even fresh pineapple slices. Just make sure to remove the core and cut them into smaller pieces. Also, if you don't have heavy cream, you can use whole milk mixed with a little melted butter as a substitute.

## Method

### Caramelize the Sugar

Begin by caramelizing 2-3 tablespoons of sugar in an 8-inch round pan over medium heat. Make sure not to let the sugar become too dark or it will turn bitter. Once it reaches an amber color, remove the pan from the heat and let it cool slightly.

### Add the Pineapple Chunks

When the caramel has cooled a bit, arrange the pineapple chunks evenly in the pan on top of the caramel.

### Prepare the Cake Batter

In a mixing bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Sift together the flour, baking soda, and baking powder. In a separate bowl, mix together the heavy cream and white vinegar to make a homemade sour cream.

Gradually add the dry ingredients and the homemade sour cream to the butter mixture, alternating between the two and mixing well after each addition. Scrape down the sides of the bowl as needed.

### Bake the Cake

Pour the cake batter over the prepared pan. Bake in a preheated 350°F (175°C) oven for 75-90 minutes, or until a toothpick inserted in the center of the cake comes out clean.

### Unmold the Cake

While the cake is still hot, carefully invert it onto a serving plate, making sure to loosen the sides of the pan first. If any pineapple pieces stick to the pan, simply reposition them on the cake.

## Nutrition

One serving of this 8-inch Pineapple Upside Down Cake (1/8th of the cake) contains approximately:

- Calories: 430
- Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 100mg
- Sodium: 320mg
- Carbohydrates: 63g
- Fiber: 2g
- Sugar: 43g
- Protein: 5g

Please note that these nutritional values are approximate and may vary depending on the specific brands of ingredients used.

## FAQ

### Can I use fresh pineapple instead of canned pineapple chunks?

Yes, you can use fresh pineapple in this recipe. To do so, cut a fresh pineapple into chunks and use them in place of the canned pineapple. Be sure to remove the core and the skin before cutting the pineapple into chunks.

### Can I make this cake in advance?

Yes, you can make this cake a day ahead. After baking, let it cool completely, then cover it with plastic wrap or aluminum foil and store it at room temperature. When you're ready to serve, reheat it gently in a warm oven for a few minutes to freshen it up.

### Can I substitute the heavy cream with something else?

You can substitute the heavy cream with whole milk or a combination of whole milk and sour cream. For this recipe, use 3/4 cup of whole milk, or mix 1/2 cup of whole milk with 1/4 cup of sour cream.

### How can I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.

### Can I use a different type of sugar in this recipe?

Yes, you can substitute granulated white sugar with other types of sugar, such as coconut sugar or turbinado sugar. Keep in mind that this may slightly alter the flavor and texture of the cake.


Dive into the world of baking and discover the perfect Chef RV Pineapple Upside Down Cake recipe that's moist, sweet, tangy, and absolutely delectable!

Chef RV Pineapple Upside Down Cake


## The Ingredients

To achieve that perfect, fluffy texture, it's essential to use the right ingredients in the right proportions. Here's what you'll need:

### For the Dough

- 500g all-purpose flour
- 67g granulated sugar
- 1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast
- 1 teaspoon salt
- 356ml milk
- 90g butter
- 1 egg, room temperature

### For the Cinnamon Sugar Filling

- 57g butter, room temperature
- 133g light brown sugar
- 1 tablespoon ground cinnamon
- Pinch of salt

### For the Cream Cheese Frosting

- 120g cream cheese, room temperature
- 114g unsalted butter, room temperature
- 360g powdered sugar
- 3 Tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt

Now that we have our ingredients sorted, let's dive into the magical world of cinnamon roll preparation!

## The Art of Cinnamon Roll Creation

1. In a large mixing bowl, combine flour, sugar, yeast, and salt. Heat milk and butter until warm (maximum 30C/90F), then add to the dry ingredients along with the egg. Beat on low speed until combined, then increase the speed and beat until the dough is smooth and elastic (around 15 minutes). The dough will be very sticky due to its high water content, so you will have to follow Richard Bertinent's slap and fold method when handling the dough manually.
2. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about an hour, or until doubled in size.
3. Punch down the dough, transfer it to a lightly floured surface, and roll it out into a rectangle. Spread the cinnamon-sugar filling evenly over the dough, then roll it up tightly and slice into rolls.
4. Arrange the rolls in a greased baking pan, cover, and let them rise for another 30 minutes. Do not let rise any longer as we want the dough to continue expanding while baking. This also ensures the rolls keep their shape.
5. Preheat your oven to 375°F (190°C) and bake the rolls for 20-25 minutes, or until golden brown. Remove from the oven and let them cool slightly.
6. While the rolls are cooling, prepare the cream cheese frosting by combining cream cheese, butter, powdered sugar, milk, vanilla extract, and a pinch of salt. Beat until smooth and creamy.
7. Spread the frosting generously over the warm rolls, and enjoy your fluffy cinnamon roll masterpiece!

## Tips, Tricks, and Substitutions

- If you can't find Rapid Rise Instant Yeast, you can use active dry yeast instead. Just make sure to activate it in warm milk before adding it to the dry ingredients.
- Don't have light brown sugar on hand? You can use dark brown sugar or even white sugar as a substitute. The color and flavor of the filling may vary slightly, but it'll still be delicious.
- No cream cheese? No problem! You can use a simple powdered sugar glaze by mixing powdered sugar, milk, and vanilla extract until smooth and pourable.

## Nutrition Information and Serving Size

This recipe makes about 12 cinnamon rolls, with each serving being approximately 100g

Serving size: 1 cinnamon roll
Calories: 350 kcal

### Macronutrients:

- Carbohydrates: 53g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 5g
- Total Fat: 13g
- Saturated Fat: 8g
- Trans Fat: 0g
- Unsaturated Fat: 5g

### Micronutrients:

- Sodium: 350mg
- Potassium: 85mg
- Calcium: 50mg
- Iron: 2mg
- Vitamin A: 400IU
- Vitamin C: 0mg

Please remember that nutrition information is always an estimate and can vary based on the specific ingredients and brands you use. To get the most accurate information for your homemade cinnamon rolls, you can use a nutrition calculator to input your specific ingredients and measurements.

## Storage and Reheating Tips

### Storage

- Room Temperature: Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days.
- Refrigerator: You can store the cinnamon rolls in an airtight container in the refrigerator for up to 5 days.
- Freezer: If you want to store your cinnamon rolls for an extended period, wrap them individually in plastic wrap and then place them in a zip-top freezer bag. They will last for up to 3 months in the freezer. Thaw them in the refrigerator or at room temperature before reheating.

### Reheating

- Microwave: To reheat a cinnamon roll, place it on a microwave-safe plate and microwave for 15-20 seconds, or until warmed through. Be careful not to overheat, as the frosting can melt and the roll can become tough.
- Oven: Preheat your oven to 350°F (175°C). Wrap the cinnamon roll in aluminum foil to prevent it from drying out and place it on a baking sheet. Heat for 5-7 minutes, or until warmed through.

## Flavor Variations

Take your cinnamon rolls to the next level with these delicious flavor variations:

- Orange Cinnamon Rolls: Add 1 tablespoon of orange zest to the cinnamon-sugar filling and 1-2 teaspoons of orange zest to the cream cheese frosting.
- Caramel Pecan Cinnamon Rolls: Add a layer of caramel sauce and chopped pecans to the cinnamon-sugar filling before rolling up the dough. After baking, drizzle more caramel sauce over the rolls and top with extra pecans.
- Chocolate Chip Cinnamon Rolls: Sprinkle semi-sweet chocolate chips over the cinnamon-sugar filling before rolling up the dough. For a chocolate-lover's twist, consider adding cocoa powder to the filling as well.
- Apple Cinnamon Rolls: Add thinly sliced apples to the cinnamon-sugar filling before rolling up the dough. You can also mix in some apple pie spice for an extra burst of fall flavors.
- Pumpkin Spice Cinnamon Rolls: Replace 1 cup of the all-purpose flour with 1 cup of pumpkin puree, and add 1 teaspoon of pumpkin pie spice to the dough. Incorporate pumpkin pie spice into the cinnamon-sugar filling as well.

Now that you have a treasure trove of cinnamon roll knowledge, it's time to put on your apron and create your fluffy cinnamon roll masterpiece! Enjoy every bite of these heavenly treats, and don't forget to share them with friends and family. Happy baking!


Discover the secrets to making the fluffiest cinnamon rolls from scratch. Learn about the ingredients, method, tips, and more in this comprehensive guide.

Ultimate Fluffy Cinnamon Rolls


<YouTube url="https://www.youtube.com/watch?v=aazm2xFW2fc&pp=ygUlY2hlZiBydiBiYW5hbmEgY2hvY29sYXRlIGNoaXAgbXVmZmlucw%3D%3D" />

## What You'll Need

- 250g all-purpose flour
- 150g white sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup fresh milk (240 ml)
- 1 tablespoon white vinegar
- 113g melted butter (salted)
- 1 whole egg
- 4-5 chopped bananas
- 175g dark chocolate chips

## Creating the Muffins

### Prepare the Muffin Pan

Line your 3-ounce muffin pan with cupcake liners and spray with non-stick cooking spray. This will prevent the muffins from sticking to the sides.

### Combine Dry Ingredients

In a mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.

### Add Wet Ingredients

Pour in the milk, vinegar, melted butter, and egg. Mix until the batter is smooth with no traces of dry flour.

### Stir in the Goodies

Fold in the chopped bananas and dark chocolate chips, being careful not to overmix.

### Scoop and Bake

Use a scoop to evenly distribute the batter into the prepared muffin pan. Bake at 400°F (204°C) for 20-25 minutes or until golden brown.

## Ingredient Substitutes

- Sugar: Try light brown sugar, muscovado, or coconut sugar for a healthier or darker muffin.
- Bananas: Feel free to use any type of banana, but Lakatan bananas have consistent sweetness and flavor.
- Add-ins: Customize with walnuts, almonds, dried mangoes, blueberries, chia seeds, or flax seeds.

## Nutrition Information (Without Frosting)

Serving Size: 1 muffin (85g)
Servings: 12

Per serving:

- Calories: 280 kcal
- Fat: 12g
- Carbohydrates: 41g
- Protein: 4g

## Perfect Pairings

Serve these muffins with a cup of coffee or tea, or enjoy them with a glass of cold milk. They're also great with a side of fresh fruit or a dollop of yogurt.

## Tips and Tricks

- For a lighter muffin, replace the melted butter with vegetable oil.
- Add a tablespoon of banana chips on top for extra crunch.

## Frequently Asked Questions

### Can I use self-raising flour instead of all-purpose flour?

Yes, you can. Simply omit the baking powder and reduce the baking soda to ¼ teaspoon.

### How do I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

### Can I freeze the muffins?

Yes, wrap the muffins individually in plastic wrap and freeze them for up to 3 months. Thaw at room temperature before enjoying.

### How can I make vegan Banana Chocolate Chip Muffins?

Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free milk and chocolate chips.

## Last Bites

Chef RV's Banana Chocolate Chip Muffins are a delightful treat that will leave you wanting more. With their moist, tender crumb and the irresistible combination of banana and chocolate, these muffins are sure to become a household favorite. Give them a try, and don't be afraid to get creative with add-ins and substitutions. Happy baking!

## Extra Indulgence: Frosting Options

Take these muffins to the next level by adding a luscious frosting. Here are some options to consider:

### Cream Cheese Frosting

- 115g cream cheese, softened
- 56g unsalted butter, softened
- 240g powdered sugar
- 1 teaspoon vanilla extract

In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and mix until well combined and creamy. Spread or pipe the frosting onto cooled muffins.

### Peanut Butter Frosting

- 125g creamy peanut butter
- 56g unsalted butter, softened
- 180g powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk

In a mixing bowl, beat together the peanut butter and butter until smooth. Add the powdered sugar, vanilla extract, and milk, and mix until well combined and fluffy. Spread or pipe the frosting onto cooled muffins.

## Muffin Troubleshooting

### Why are my muffins dense and heavy?

Overmixing the batter can cause muffins to become dense. Mix until the dry ingredients are just incorporated to prevent overmixing.

### Why did my muffins sink in the middle?

Underbaking or using too much leavening agent can cause muffins to sink. Check for doneness with a toothpick and adjust the leavening agents if necessary.

### How can I make my muffins more moist?

Make sure not to overbake the muffins, as this can cause them to dry out. Additionally, you can replace some or all of the butter with oil for a moister crumb.

## Sharing the Love

These muffins make a fantastic gift for friends, family, and coworkers. Wrap them individually in parchment paper or plastic wrap, and present them in a decorative box or basket for a thoughtful, homemade treat.


Delight your taste buds with these scrumptious, easy-to-make Banana Chocolate Chip Muffins - perfect for breakfast, snacks, or dessert!

Chef RV Banana Chocolate Chip Muffins


<YouTube url="https://www.youtube.com/watch?v=b2eltrNPVOE&pp=ygUOY2hlZiBydiBiYXNxdWU%3D" />

## 4 Simple Ingredients

- 675 grams cream cheese, at room temperature
- 200 grams white sugar
- 5 whole eggs
- 240 grams cream (heavy, thickened, all-purpose, or sour cream)

## Optional Add-Ins

- Lemon zest and vanilla extract
- Coffee powder for a Mocha Burnt Basque Cheesecake
- Green tea powder for a Matcha Burnt Basque Cheesecake
- Ube powder for a unique Ube Burnt Basque Cheesecake

## Method: Baking the Perfect Cheesecake

1. Preheat your oven to 400°F (204°C). If you prefer a more burnt top, set it to 425°F (218°C) or even 450°F (232°C).
2. Prepare a 9-inch round pan by lining it with parchment paper. Push the parchment paper to fit the pan snugly. You can also use an 8-inch pan, two 5-inch pans, a square pan, or even a cupcake pan.
3. In a mixing bowl, combine the cream cheese and sugar. Beat until smooth, light, and fluffy (about 3-4 minutes).
4. Scrape the sides of the mixing bowl to ensure no cream cheese is left unblended.
5. Add the eggs one at a time, mixing well after each addition.
6. Pour in the cream and mix until well combined.
7. If desired, add your choice of optional add-ins for a unique flavor twist.
8. Pour the cheesecake mixture into the prepared pan.
9. Bake for 40-45 minutes. The middle should still jiggle slightly when removed from the oven, as it will set as it cools.
10. Allow the cheesecake to cool completely before slicing and serving.

## Pro Tips for a Flawless Cheesecake

- Make sure your cream cheese is at room temperature for easier mixing.
- Always scrape the sides and bottom of the mixing bowl to ensure a smooth mixture.
- Feel free to get creative with flavors! Add coffee powder, green tea powder, or ube powder for a unique twist.

## Possible Ingredient Substitutes

- Cream cheese: You can use Neufchâtel cheese as a lower-fat alternative to cream cheese.
- Heavy cream: You may substitute whole milk or half-and-half, but the cheesecake will be less rich. You may also use sour cream or all purpose cream.

## Nutritional Information

This recipe yields 12 servings, with each serving being approximately 130 grams. Here's a detailed breakdown of the nutritional information per serving:

- Calories: 395 kcal
- Total Fat: 33g
- Saturated Fat: 20g
- Trans Fat: 0g
- Polyunsaturated Fat: 1.5g
- Monounsaturated Fat: 8.8g
- Cholesterol: 160mg
- Sodium: 260mg
- Total Carbohydrate: 20g
- Dietary Fiber: 0g
- Sugars: 18g
- Protein: 7g
- Vitamin D: 1.3µg
- Calcium: 70mg
- Iron: 0.6mg
- Potassium: 135mg

Please note that these values are approximate and can vary depending on the specific ingredients used.

## Complementary Sides and Pairings

Serve your Burnt Basque Cheesecake with fresh berries, a dollop of whipped cream, or a drizzle of caramel sauce to elevate the dessert experience. You can also pair it with a glass of dessert wine, such as a Moscato or a late harvest Riesling.

## FAQs About Burnt Basque Cheesecake

### How should I store my Burnt Basque Cheesecake?

Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.

### Can I freeze the Burnt Basque Cheesecake?

Yes, you can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil or store it in an airtight container. Thaw in the refrigerator before serving.

### Why is my cheesecake cracked on top?

Cheesecakes can crack due to sudden temperature changes or overbaking. However, the beauty of the Burnt Basque Cheesecake is that cracks and imperfections are part of its rustic charm.

### What is the ideal oven temperature for a Burnt Basque Cheesecake?

Bake the cheesecake at 400°F (204°C) for a lightly burnt top. If you prefer a darker, more burnt appearance, increase the temperature to 425°F (218°C) or 450°F (232°C).

### Why is my cheesecake not setting in the middle?

The center of the Burnt Basque Cheesecake should still jiggle slightly when removed from the oven. It will continue to set as it cools down. If it's too liquid, bake it for a few more minutes and monitor the texture.

## Last Bites

The Burnt Basque Cheesecake is not only a delightful dessert but also a fun and creative culinary experience. It's easy to make, open to various flavor twists, and a guaranteed crowd-pleaser. So, preheat your oven, gather your ingredients, and prepare to be amazed by this delicious treat!


Travel with Chef RV with his Burnt Basque Cheesecake recipe. An exquisite combination of ingredients ensures a unique and scrumptious dessert experience.

Chef RV's Burnt Basque Cheesecake


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## Ingredients to make Ube Krinkles

To whip up a batch of these marvelous cookies, you'll need the following ingredients:

- 57g melted butter (¼ cup)
- 95g oil (¼ cup + 2 tbsp)
- 1 whole egg
- 50g white sugar (¼ cup)
- 120g ube jam (½ cup)
- 2 tsps ube flavoring
- 30g condensed milk (2 tbsps.)
- 156g all-purpose flour (1 ¼ cup)
- ½ tsp baking powder
- ¼ tsp fine salt
- White sugar and powdered sugar, for rolling

## Recipe: Ube Krinkles in the Making

1. Mix Wet Ingredients
   In a large mixing bowl, combine the melted butter, oil, egg, white sugar, ube jam, ube flavoring, and condensed milk. Mix well until you achieve a smooth and well-combined mixture.

2. Sift in Dry Ingredients
   Sift the all-purpose flour, baking powder, and fine salt into the wet ingredients. Gently fold the dry ingredients into the wet mixture until a thick dough forms. Be careful not to overmix, as it can lead to tough cookies.

3. Chill the Dough
   Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight for the best results. Chilling the dough helps to prevent spreading and keeps the cookies chewy.

4. Preheat and Prep
   Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

5. Roll and Coat
   Scoop out tablespoon-sized portions of the dough, rolling them into balls. Roll each ball first in white sugar, then in powdered sugar, making sure they're generously coated.

6. Bake and Cool
   Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are slightly crisp. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

## Tips and Tricks for the Perfect Ube Krinkles

- For a deeper purple color, use more ube flavoring/coloring or replace some of the all-purpose flour with ube powder.
- Substitute vegetable or coconut oil for a different flavor profile.
- If you don't have ube jam, you can use mashed, cooked purple yam with a bit of extra sugar.

## Ingredient Substitutes

If you're having trouble finding some of these ingredients, here are some potential substitutions:

- Ube jam: Use mashed, cooked purple yam with a bit of extra sugar
- Ube flavoring/coloring: Replace with food coloring or ube powder

## Nutrition Information

Based on the provided ingredients, here's the nutrition information per serving (assuming 20 servings):

- Calories: 150
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 60mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 2g

Please note that this information is approximate and may vary based on ingredient brands and preparation methods.

## Some FAQs about Ube Krinkles

### What is ube, and how does it taste?

Ube is a purple yam native to the Philippines. It has a mildly sweet and nutty flavor, similar to a cross between a sweet potato and a taro root.

### Can I freeze the dough for later use?

Yes, you can freeze the dough for up to 3 months. When you're ready to bake, let it thaw in the refrigerator overnight, then proceed with rolling and baking.

### Is there a gluten-free option for this recipe?

You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. However, be sure to check the specific blend's instructions for the best results.

### Can I use a different type of sugar for rolling the cookies?

Yes, you can experiment with other types of sugar, like turbinado or demerara sugar, for a different texture and flavor. Just keep in mind that this may affect the final appearance of the cookies.

### How should I store the baked Ube Krinkles?

Store the baked cookies in an airtight container at room temperature for up to a week.

## Final Thoughts

Chef RV's Ube Krinkles Recipe is a delightful Filipino treat that brings together the unique flavor of ube with a chewy, scrumptious cookie. With a few simple steps and easy-to-find ingredients, you'll be able to whip up a batch of these heavenly cookies in no time. Don't forget to share your Ube Krinkles with friends and family – they'll be begging for the recipe!


Dive into the delightful world of Filipino baking with Chef RV's Ube Krinkles Recipe – an irresistibly scrumptious treat made with ube, a purple yam.

Chef RV Ube Crinkles Recipe


## Ingredients: A Symphony of Flavors

### Chocolate Doughnuts

- 3 medium eggs
- 188g all-purpose flour, sifted
- 75g cocoa powder, sifted
- 300g light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 370g whole milk
- 120g vegetable or coconut oil
- 2 tsp vanilla extract

### Glaze:

- 125g powdered sugar
- 65ml hot water
- 1 tbsp lemon juice

### Streusel:

- 100g fine desiccated coconut
- 125g all-purpose flour
- 125g powdered or skimmed milk
- 100g sugar
- 115g butter
- 1/2 tsp nutmeg
- 2 tsp vanilla extract
- Orange food coloring, optional

## A Step-by-Step Guide: The Road to Donut Bliss

### Mix the Chocolate Donut Batter

In a large bowl, whisk together the eggs, sifted flour, sifted cocoa powder, light brown sugar, baking powder, baking soda, salt, evaporated milk, oil, and vanilla extract. Be sure to avoid overmixing to keep the dough light and fluffy.

### Fill Donut Tins

Preheat the oven to 350°F (175°C). Grease donut tins and fill each cavity with the chocolate batter. If you don't have donut tins, bake on a regular cake tin instead then shape as desired.

### Bake Those Beauties

Bake the donuts for 12-15 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

### Prepare the Glaze and Streusel

For the glaze, mix the powdered sugar, hot water, and lemon extract in a separate bowl. Set aside. For the streusel, combine the desiccated coconut, flour, powdered milk, sugar, butter, nutmeg, and vanilla extract in another bowl. Stir well to ensure the ingredients are evenly distributed. Add optional orange food coloring if desired.

### Glaze and Coat

Dip each cooled donut into the glaze, ensuring all sides are covered. Then, roll the glazed donuts in the streusel mixture. Allow the donuts to rest for a few minutes before indulging!

## Nutrition Information

Assuming a yield of 36 Choco Butternut Donuts, the approximate nutritional information per serving is as follows:

Estimated serving size: 1 donut (about 50g)

- Calories: 190 kcal
- Total Fat: 8g (Saturated Fat: 4g, Trans Fat: 0g)
- Cholesterol: 25mg
- Sodium: 150mg
- Total Carbohydrate: 26g (Dietary Fiber: 1g, Sugars: 15g)
- Protein: 3g

Please note that these values are approximate and may vary depending on the exact ingredients used and individual preparation methods.

## Tips and Tricks for the Perfect Baked Choco Butternut Donut

- If you don't have donut tins, bake the batter in a cake tin. Once cooled, mash the cake, form the mixture into munchkin balls, and proceed with glazing and coating.
- Use an ice cream scoop or a piping bag to fill the donut tins evenly and with ease.
- To ensure even baking, rotate the donut tins halfway through the baking process.

- When dipping the donuts in the glaze, use a fork or a skewer to hold the donut, allowing excess glaze to drip off.
- Allow the glazed donuts to set on a wire rack for a few minutes before coating them with the streusel. This helps the coating adhere better.

## Ingredient Substitutes: Options for All

- For a dairy-free option, replace evaporated milk with an equal amount of coconut or almond milk.
- If you're out of vegetable or coconut oil, you can use melted unsalted butter as a substitute.

## Final Thoughts: Savor the Flavors

Baked Choco Butternut Donuts are a heavenly treat that's sure to impress your taste buds. Follow our step-by-step guide, tips, and tricks to create these delightful goodies in the comfort of your home. Happy baking!

## FAQs

### Can I use regular milk instead of evaporated milk?

Yes, you can substitute evaporated milk with regular milk. However, the texture and flavor of the donuts might be slightly different, as evaporated milk has a richer taste.

### Can I use a silicone donut mold instead of a metal donut tin?

Absolutely! Silicone molds are a great alternative to metal tins. Just make sure to adjust the baking time, as silicone molds might require a slightly longer baking duration.

### How should I store the Choco Butternut Donuts?

Store the donuts in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to a week.

### Can I freeze the Choco Butternut Donuts?

Yes, you can freeze the donuts for up to 3 months. Before freezing, wrap each donut individually in plastic wrap or aluminum foil, then place them in an airtight container or a resealable plastic bag. To defrost, leave the donuts at room temperature for a few hours.

### How do I make my Choco Butternut Donuts fluffier?

Ensure that all your ingredients are at room temperature before mixing. Be careful not to overmix the batter, as this can lead to a denser texture.


Bring back childhood memories with these baked Choco Butternut Donuts with our easy-to-follow recipe, tips, and FAQs for a divine dessert experience!

Dessert Recipes

Chef RV Pineapple Upside Down Cake

Ultimate Fluffy Cinnamon Rolls

Chef RV Banana Chocolate Chip Muffins

Chef RV's Burnt Basque Cheesecake

Chef RV Ube Crinkles Recipe

Baked Choco Butternut Donuts